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a polish cake called papal cake

Polish Papal Cake (Kremowka Papieska)

Polish papal cake is a light and creamy custard that lies between two pieces of puff pastry.  Said to be St. Pope John Paul's favorite.
Course Dessert
Cuisine Polish
Prep Time 30 minutes
Cook Time 30 minutes
Refrigerate 1 hour
Total Time 1 hour
Servings 4
Calories 684kcal
Author Darlene at International Cuisine



    For the dough:

    • 1 sheet puff pastry dough thawed

    For the Pastry Cream:

    • 2 cups milk
    • 3/4 cup sugar
    • 1 teaspoon vanilla
    • Pinch salt
    • 5 tablespoons cornstarch
    • 6 large egg yolks beaten
    • Garnish: confectioners' sugar​



    • Heat oven to 400 F.

    Prepare the Puff Pastry

    • Roll out the piece of puff pastry slightly to blend the seam lines, keeping it 1/4-inch thick, keeping the rectangle shape, then cut in half. One will be the top, the other the bottom.
    • Poke the puff pastry with a fork many times and put it on a cookie sheet. Cover with parchment paper and put another cookie sheet on top. The idea is you don't want the puff pastry to puff.
    • Bake 15 minutes, remove top cookie sheet and parchment paper.
    • Replace rack and continue to bake until golden and crispy throughout, about 15 more minutes. Cool completely. Watch closely so it does not burn.

    Make the Pastry Cream

    • While the puff pastry is baking, make the pastry cream. If you like a thick layer of filling, double the recipe,
    • In a medium saucepan, bring milk, sugar, vanilla, salt, cornstarch, and egg yolks to a boil, stirring constantly with a wire whisk.
    • Reduce heat slightly and continue to boil 1 minute, stirring constantly making sure to get the very bottom of the pan.
    • Take the pan off the heat and immediately place it into an ice-water bath. if you have lumps, you can try to strain it through a sieve into a heatproof bowl set in ice water.
    • Do not chill the pastry cream. It will be poured hot over the baked puff pastry.

    Assemble the Kremówka

    • Using a 13x9-inch pan as a container, place one layer of cooked puff pastry on the bottom of the pan.
    • Pour the pastry cream over it, and place the second layer of cooked puff pastry.
    • Refrigerate until set (about an hour).
    • Dust with confectioners' sugar.


    Calories: 684kcal | Carbohydrates: 81g | Protein: 12g | Fat: 34g | Saturated Fat: 10g | Cholesterol: 305mg | Sodium: 219mg | Potassium: 227mg | Fiber: 1g | Sugar: 44g | Vitamin A: 585IU | Calcium: 179mg | Iron: 2.4mg